Thursday, February 28, 2013

French Chocolate Mousse

This is one of my favorite desserts.  You can find simpler mousse recipes, but this is a true mousse and you'll taste the difference.  

6 ounces semisweet chocolate
6 ounces unsalted butter
4 large eggs
2/3 cup, plus 1 tablespoon sugar
1 tablespoon water
Pinch of salt
1 teaspoon vanilla

In a double boiler, melt the chocolate and butter until smooth.  Remove from heat.

Fill a large bowl with ice water and set aside.

In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar,  and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick.  Then fold the chocolate mixture into the egg yolks.

In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then add the vanilla.

Fold one third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

To serve, serve it plain or keep it simple by shaving a little white chocolate or milk chocolate on top  

Tomorrow I'm sharing scalloped potatoes with ham.  Potatoes were on sales and I have to use them up.  Scalloped potatoes is a tradition at my house for Easter so it is a good time to share the recipe.

Oh this makes me very happy.  You be happy and may God bless you and yours.

Wednesday, February 27, 2013

Crock Pot Jerk Chicken

This chicken recipe is for the lovers of heat and not the weak at heart.  

8 scallions
1/4 cup vegetable oil
2 seeded habanero chilies*
1 inch fresh ginger
2 tablespoons molasses
3 garlic cloves
1 tablespoon thyme
2 teaspoons allspice
1/4 teaspoon cardamom
1 teaspoon Kosher salt
4 pounds bone in, skin on chicken pieces (split breasts, thighs)

*  If this is too hot for you swap out the habanero chilies for jalapeno seeded chilies.

Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.
Add your chicken thighs and breasts to your slow cooker and coat evenly with scallion mixture. Cover and cook until chick is tender, about 4 to 6 hours on low.

Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charred and crisp, about 10 to 15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5 to 10 minutes. You may serve the chicken with lime wedges.

This will warm you up on the cold snowy day.

Tomorrow one of my favorite desserts, a French chocolate mousse recipe.  

Be happy and may God bless you and yours. 

Tuesday, February 26, 2013

Kung Pao Chicken

Josh and I love Kung Pao chicken.  Josh always used to ask that we get it if it was in the deli.  He’ll eat almost a whole quart sized container of it.  I love the heat and sweet together also.  So I'm sharing another Chinese chicken recipe with you today.  

4 tablespoons sesame oil
1 cup finely chopped onion
3 garlic cloves, minced
½ tsp. powdered ginger
2 pound boneless skinless chicken breasts
1 ½ cup water
3 tablespoons soy sauce
4 teaspoons cornstarch
2 teaspoon brown sugar
1/2 to 1 teaspoon red pepper flakes (1 will give you a lot of heat)
Green onion for garnish

Prep work:  Cut chicken into 1 inch pieces.  Chop onion and garlic.  Chop green onion.

Heat oil in wok or pan over medium heat. Add onion to pan and sauté for three minutes or until soft. Add garlic and sauté 30 seconds making sure to stir constantly. Add chicken and sauté three minutes or until chicken begins to brown.

Combine 3/4 cup water, soy sauce, corn starch, brown sugar, ginger, and red pepper flakes and stir with a whisk until sugar dissolves. Add water mixture to pan, bring to a boil. Cook for two minutes or until sauce thickens.  You may serve with rice.  Garnish with chopped green onion. 

Variation – You may add peanuts right after you thicken the sauce.  Only add  2 tablespoons of peanuts and heat a minute.  You may also add 1 or 2 dried hot red chili peppers if you would like heat.  This is a more traditional approach. 

Be happy and may God bless you and yours.  

Monday, February 25, 2013

Crockpot Hot Cashew Sesame Chicken

What is your favorite Chinese chicken?  I love two or three different kinds and love having a buffet so I can have a little of each.  This recipe is combining two of my favorite recipes into one since I don't have a buffet to pick from.  It is combining sesame chicken and cashew chicken and putting it in a crock pot for slow cooking and easy serving.  

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Sesame seeds 

Prep work - Cut your boneless chicken into 1 inch pieces.  I like dark meat, so like to do both dark and white meat.  

Combine flour and pepper in large baggie. Add your chicken. Shake to coat with flour mixture. Heat oil in skillet over medium heat. Brown chicken on each side. Place chicken in your slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir.  Sprinkle sesame seeds on the chicken just before serving.  Serve with rice. The recipe makes 4 to 6 servings.

If you  like more sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Be happy and may God bless you and yours.  

Sunday, February 24, 2013

Churros Waffles

Well it is Sunday morning and thinkin' what's for breakfast on a lazy Sunday.  The one day of the week, many have to make a leisurely breakfast.

I have already told you that I love churros, so how about churros waffles?

1 teaspoon salt                                                                                                                                
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs                                                                      
2 cups of all purpose flour
1 1/2 cups warm milk                                
1/3 cup butter
1 teaspoon vanilla extract
1 tsp. of cinnamon
Sugar topping
1 cup of white sugar
1/2 cup cinnamon
1/2 cup of melted butter
In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Combine your sugar topping and set it aside. Preheat waffle iron

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; fold in 1 tsp. cinnamon and beat until well blended.

Melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churros mixture.

Serve pile of warm waffles with maple syrup.  

Can you smell the cinnamon?  Be happy and may God bless you and yours.

Saturday, February 23, 2013

Asian Cobb Salad

This is one of my favorite salads. From memory, I think it is named after the chef that first made it. It makes such a beautiful presentation and can be an entire meal.  It is also another way to use up left over chicken.  Serve it with a nice artisan bread and you are ready to go.   

Salad Dressing

2 tablespoon orange juice
1 tablespoon cider vinegar
1 tablespoon honey
1 tablespoon water
1 tsp. soy sauce
1 tsp sesame oil
1 clove of garlic

Sesame seeds
Green onions or chives
Boiled eggs
Mandarin oranges
Bib lettuce
Salt and pepper to taste

Cover the bottom of a platter or bowl with chopped lettuce leaves. 

Prep by slicing your onions, chicken, eggs, avocado and carrots (Julian the carrots).

Arrange all of your chopped ingredients in rows down the lettuce.  Sprinkle with sesame seeds and/or chopped chives.

Just before serving, pour the dressing over the salad.

Have a salt and pepper shaker available for your table.

Variation – You can add a row of ham and cheese like the original salad and change the salad dressing to your favorite dressing.  You can add a row of chopped bacon.  You could add a row of cucumbers or celery.  What’s in your veggie drawer?  The nice thing about a Cobb salad is you can use what your have. 

Have a great day and be happy.  May God bless you and yours.  

Friday, February 22, 2013

Chocolate Gravy

Years ago, when I lived in California, I had a dear friend that was from Oklahoma.  He said that they ate warm chocolate gravy for breakfast.  I remember as a child, my mother serving us warm chocolate pudding.  Today is a good day for warm chocolate pudding.  This pudding can be eaten warm or cold and can be called pudding or chocolate gravy.  You get to pick.  I like it both ways for breakfast and for supper; warm and cold.  

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semisweet chocolate chips
1 teaspoon pure vanilla extract

Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate chips. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

Strain through a fine mesh strainer and pour into a serving bowl or into individual mugs.  You may also pour them into small mason jars and store in the refrigerator for a snack time treat and allow them to chill or serve it warm. 

If you are going to chill it and if you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and it will store up to 3 days.

I love it when there are no rules and you get to have it your way.  Try putting marshmallows in the bottom of a mug and they will melt to the top.  Then toss a couple on the top and serve warm like hot chocolate.  

I like it hot, but you can let it cool and it is a beautiful dessert and kids love it.  Stay warm today. 

Be happy and may God bless you and yours.  

Thursday, February 21, 2013

Cheerio Treats

Mom and I got groceries early this week due to the pending snow storm coming tonight.  We ate lunch and had our favorite special at Flap Jacks (Minute Steak) so we would not be hungry when we bought groceries.   I try never to go to the groceries store when I'm hungry.  It is a very dangerous and expensive thing to do.

We both also try to shop the sales.  I picked up some Cheerios that were on sale.  I seldom buy cereal other than oatmeal but it called out to me because I had seen a very simple recipe for them and I wanted to try it on my grandsons to see if they like them.  So today, I'm sharing this very simple recipe with you so you can try it also.

1 c. sugar
1 c. corn syrup
1 c. creamy peanut butter
1 t. vanilla
5 c. Cheerios (I used Honey Nut Cheerios)

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.

Allow mixture to boil for one minute and remove from heat.

Add peanut butter and vanilla to mixture and mix until smooth.

Add Cheerios and mix until all coated.

Drop mixture by spoonful onto waxed paper and allow to cool.

Makes approximately 2 dozen.

I love making treats for my grandsons especially when they are super simple.  It makes me happy.  Be happy and may God bless you and yours.  

Wednesday, February 20, 2013

Clam Chowder

Today is a clam chowder type day.  I need something that is warm and filling.  I prefer the New England Chowder with no tomato.  Traditional recipes call for salt pork, but I don’t think it is needed for flavor.

2 tablespoons butter
1 tsp. onion powder
3 tablespoons flour
2 cups chicken broth
2 cans chopped clams in juice (10 oz. cans)
1 cup heavy cream (you can lighten it up if you like by using  half and half instead)
2 bay leaves
1 pound of Idaho potatoes (I like to buy the Southern frozen hash browns to save time)
Salt and pepper to taste
2 tablespoons freshly chopped flat-leaf parsley

Heat the butter in a large pot over medium heat. Stir in the flour to make a roux. Add the stock, juice from 2 cans of chopped clams (reserve clams), bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring regularly (the mixture will thicken), until the potatoes are nice and tender. Add the reserved clams and season to taste with salt and pepper.  Take out your bay leaves and add your cream.  Heat until warm. 

To garnish you can add fresh parsley or you can make your own croutons with a cut up baguette, some butter or olive oil and a little salt and pepper.  Roast in the oven until nice and golden.   Or of course you may use oyster crackers if you like.  

A warm bowl of chowder will definitely make me happy today.  Be happy and may God bless you and yours.  

Tuesday, February 19, 2013

Chicken and Rice Casserole

One of my favorite simple go-to meals is a recipe I have used for years and made in one casserole dish.  You may already have this one, but if you don’t you need to try it. 

2 can of Campbell's cream of chicken
1 can of Campbell's cream of mushroom
2 cups of rice
6 frozen chicken breasts or 12 frozen tenders
2 can of milk or chicken broth (use soup can)
1 stick of melted butter
Pepper to taste (Taste to see if you want salt.  The canned soup has plenty of it)

Preheat your oven to 300 degrees.

Combine soup cans, and milk and melted butter in to 9 x 13 pan or large casserole dish.  Add your uncooked rice to the soup mixture in pan and stir.

Add your chicken and place in the oven. You may use frozen chicken if you like, but you will need to cook for 2 hours.   

Sprinkle the top of the casserole with paprika and stick in the oven.  Bake for at least an hour until the rice is tender. 

Variation – You may add cheese and/or broccoli (or make it easy and add a can of cheesy broccoli soup) to the dish to make it an entire meal.  You can add a can of mushrooms also.  I love one pot cooking. 

You can use bone-in chicken and/or brown and wild rice also.

Be happy and may God bless you and yours.  

Monday, February 18, 2013

Bacon and Chicken Mac and Cheese

This recipe will goose up your macaroni and cheese casserole and adults and kids will love it.

8 ounces uncooked elbow macaroni
8 slices bacon
2 boneless chicken breasts
1 tablespoons butter
1 tablespoon flour
1 1/2 cups milk
1/3 cup undiluted cream of mushroom soup
1 cup shredded cheese blend of your choice (cheddar, Colby, Monterey Jack or your Mexican blend)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Cooking spray
1/2 cup shredded Colby Jack cheese

Cook pasta according to package directions and drain. Do not over cook it since you will be baking it.

Cook bacon over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside.  Cut up the chicken into 1 inch pieces.  Add chicken to drippings in pan; sauté 6 minutes or until done.  Set the chicken aside.

Melt butter in the bacon/chicken drippings over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk to make a roux. Combine milk and soup, stirring with a whisk.  Gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil and cook 2 minutes or until thick. Remove from heat; let stand 4 minutes to let sauce cool. Add cheese blend, onion powder, garlic powder, and salt, stirring until cheese melts. Stir in pasta and chicken.

Preheat oven to 350 degrees.

Spoon mixture into an 8 inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and Colby Jack cheese. Bake the casserole for 30 minutes or until the cheese is lightly browned.

Variation – Tired of chicken?  Try turning the casserole into a beef and mac cheese casserole.  Replace the chicken with a pound of good ground beef.  Like a little heat?  Add a couple dashes of hot sauce to your cheese mixture.   What else would you toss in?

Be happy and may God bless you and yours.   

Sunday, February 17, 2013

Strawberry Butter

Strawberries were really cheap at Aldi's this week and it’s Sunday again, so I’m giving you another Sunday brunch or breakfast idea.  It will look beautiful on any brunch buffet and add something sweet to your menu.

1 pint strawberries
3 tablespoons honey
2 teaspoons fresh lemon juice
1 1/2 sticks (3/4 cup) butter
¼ cup powdered sugar

In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter, powdered sugar and the strawberry mixture. Store in a mason jar and let the butter stand in a cool place for 1 hour to allow the flavors to develop.

Variation - You can use any type of berry you like.  Try this with blueberries or raspberries. Set out an assortment of butters for your brunch.  I also love Texas Road House's cinnamon honey butter.  Add it to the assortment.

Cinnamon Honey Butter:

1/2 cup soft room temperature butter
1/2 cup powdered sugar
1/2 cup honey
1 tsp. cinnamon

Variation - You can also goose this butter up by adding 1/2 cup of apple sauce or well drained puréed peaches from a can.

Now what are you going to put it on?  Bagels, waffles, Texas toast, French toast, pancakes, bruschetta, artisan bread, homemade biscuits; the sky is the limit.

Have a terrific Sunday.  Be happy and may God bless you and yours.  

Saturday, February 16, 2013

Sour Cream and Bacon Crock Pot Chicken

This recipe is so super simple because you use your crock pot and walk away.  You may use any piece of chicken you like or a whole cut up chicken so everyone can pick their favorite piece.  

8 bacon slices
8 boneless, skinless chicken breasts (or 8 pieces of chicken)
2  10 oz. cans cream of mushroom soup
1 cup sour cream
½ cup flour
Salt and pepper to taste
Season with garlic and onion powder to taste (optional)

Place the bacon in a large skillet and cook over medium heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup. I like to use the pre-cooked bacon to make it even easier.

Then wrap one slice of bacon around each boneless chicken breast and place in a 4 to 5 quart crock pot.

In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend.  Add your garlic and onion powder here if you are going to use it.  Pour over chicken.

Cover crock pot and cook on low for 6 to 8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.

Pour sauce over chicken.  If you have a newer crock pot, check the chicken at 5 hours. The internal temperature should be 160 degrees F.

Variation -  You can add a can of mushroom to your sauce also.  

Serve it with butter noodles or rice.  

Have a great Saturday.  Be happy and may God bless you and yours.

Friday, February 15, 2013


Kolache (pronounced "ko - losh") are a type of Czech/Slovak pastry filled with different things, like fruits, cheese, or sausage.  I remember my best friend’s (Ruth Ann) grandmother, Gram Huebner making kolache once a week and I would stop there on the way home from school to get her homemade pastries.  Gram Huebner would always make hers with her homemade jellies.

I wish I had her recipe now, but have to go with what I use now.  My memory always goes back to hers as being the best.

1 - .25 ounce envelope fast acting dry yeast
1 cup of warm milk
1/3 cup granulated sugar
1 teaspoon salt
1/3 cup soft butter
1 egg
3 – 1/4 to 3 – 1/2 cups all purpose flour
1/2 pint jar peach (or your very favorite) preserves

Sprinkle yeast over the warm milk in a large bowl or better yet, the bowl of a stand mixer that has been fitted with a dough hook.  Let sit for 5 minutes or until foamy.

Add the sugar, salt, butter and egg to the milk mixture in the bowl and stir until the mixture is combined.  Slowly add the flour, one quarter at a time until it is completely mixed in and dough pulls away from the side of the bowl.  Knead for 5 minutes.

Spray a large bowl with non-stick cooking spray.  Place the dough in the bowl and spray the top with more cooking spray.  Cover the bowl with plastic wrap and a cotton towel.  Place in a warm, draft free space and let rise until double in size, approximately 1 hour.

Roll dough out onto a lightly floured surface.  Divide into 16 equal portions.  Roll portions into balls and place in a greased baking dish (you may have to use 2 pans to fit all the dough).  Don't worry about crowding them just a bit as they will bake together, making soft edges that my family loves.

With the back of a tablespoon or your fingers, make an indention in the middle of each ball of dough.  Fill each indention with a heaping teaspoon of preserves. 

Cover with additional plastic wrap and let rise again for 30 minutes.

Preheat oven to 375 degrees.  Place risen kolaches in the preheated oven and bake for approximatey 20 minutes or until light golden brown.

You may drizzle a simple powdered sugar glaze on top (powdered sugar, milk and vanilla).

Have a great Friday.  Be happy and may God bless you and yours.  

Thursday, February 14, 2013

Lobster Bisque

Mom and I stopped at Aldi's yesterday while we were in Dubuque and they had lobster tails so I thought as a Valentine's gift to myself, I would make my favorite soup.

I seldom make it because of the cost, but always order it when I go to Red Lobster. So today I'm sharing lobster bisque with you.  
2 each lobster tails
1 quart lobster stock 
1 tablespoons salt
4 tablespoons butter
2 tablespoons flour
1/2 pint cream
1/4 cup dry white wine (optional)
Juice from 1/2 of a lemon  
1 tsp. paprika
1 tsp. fresh thyme (1/2 tsp. if dried)
Bring 1 quart of salted water to rapid boil. Add thawed lobster tails and cover, steaming until tender (approximately 5 minutes depending on size of tails, but do not over cook or they will be tough) over very high heat.  Remove lobster meat and reserve shells for lobster stock. Dice par-cooked meat into small pieces.

Melt butter in sauce pan and stir in flour to make a roux. Cook this for 3 to 5 minutes over medium heat. Slowly add the hot lobster stock constantly whisking to avoid lumps. Add the cream and simmer gently over medium heat stirring often for about 15 minutes. Add the diced lobster, paprika, thyme, white wine and lemon juice. Adjust the seasoning with salt and pepper as desired. Will make about 1 quart.

Lobster Stock:
2 each lobster shells from above
1 tablespoon butter
1 diced onion
1 carrot
1 stalk celery
2 tablespoons tomato paste
1/2 cup dry white wine
Pepper to taste
1 bay leaf

Add the shells to the water you boiled the lobster in (1 quart) with butter, onions, carrot, celery and tomato paste stirring gently over high heat until mixture becomes slightly golden brown.

Add dry white wine, pepper, and bay leaf. Boil uncovered for 30 minutes to make a stock. Strain and reserve hot stock. 

Since it is just for me, I won't fuss, but if you are doing this for a special Valentine, cut out the center of a nice round artisan bread and make a bread bowl.  Cut it out in the shape of a heart if you like and fill it with the bisque.   

Fix something special today for Valentine's Day and do not forget yourself.  Have a great Valentine's Day.  Be happy and may God bless you and yours.  

Wednesday, February 13, 2013

Asian Pork Steaks

It what's for dinner.  Have to fix grandson's supper so pulled pork steaks out of the freeze.  While I'm out and about today, my crock pot will go to work.  This is a super simple dish and so little work.

Asian Pork Steaks

4 pork steaks
½ cup soy sauce
1 cup ketchup
½ cup light brown sugar
½ cup maple syrup
1 tsp. garlic powder
1 tsp. onion powder
Black pepper to taste (Soy Sauce has a lot of salt so do not salt)

Mix the sauce ingredients in the bottom of the crock pot to save dirtying a dish.  Put meat in the crock pot.  Ladle the sauce mixture from the bottom of the pot over the meat, cook on low for about 5 plus hours.  The meat should be tender and moist.

Serve with brown and wild rice.

Variation – Add a can of crushed pineapple to the sauce for an even sweeter sauce.  

Great day to be out and about.  The temps are to be in the 40's and the sun is to shine all day.  I'm heading for Dubuque.  I might have to stop in HyVee to see what great finds I can pick up that I can't get here in Maquoketa. 

Be happy and may God bless you and yours.  

Tuesday, February 12, 2013

Orange Glazed Chicken

It's chicken for dinner tonight.  Here is a new idea for chicken.  I love dark meat and often pick thighs because they have more flavor, but you may do this with chicken breasts also. They will be so moist from marinating them. You need to plan ahead and start the night before or start your marinade early in the morning.

6 bone in, skin on chicken thighs
1 cup orange juice
1/2 cup of good balsamic vinegar
2 tbs. brown sugar
Pinch Kosher salt
1 tbs. fresh Rosemary, chopped (use 1 1/2 tsp dried) 

In a medium bowl,  whisk together the orange juice, balsamic vinegar, brown sugar, salt, pepper and rosemary. Place chicken thighs in a large zip top bag and pour 3/4 of the marinade over the chicken. Cover remaining marinade and set aside, to brush onto chicken, as it cooks. Place the zip top bag containing the chicken in a plastic container and refrigerate for at least 6 hrs or over night.

Preheat oven to 400 degrees F.

Remove chicken thighs from the zip top bag, discarding the marinade. Place on a foil lined baking tray and place in oven. Cook for 15 minutes, reduce heat to 350 degrees and brush chicken with reserved marinade. Cook for an additional 30 minutes, until the internal temperature reaches 165 degrees; brushing with marinade every 15 minutes.  Dark meat takes longer to cook than white, so even though your breasts are larger than the thigh, they should not take any longer to cook.  Let rest for 10 minutes before serving.

Variation - No rosemary....then use thyme.  Use the same amount as the recipe calls for the rosemary.  Want to goose it up a little more, then sprinkle a little garlic and onion powder into the marinade.  

Be happy and may God bless you and yours.

Monday, February 11, 2013


Kolache (pronounced "ko - losh") are a type of Czech/Slovak pastry filled with different things like fruits, cheese, or sausage.  I remember my best friend Ruth Ann's (I called her Than) grandmother, Gram Huebner making kolaches once a week along with home made bread. I would stop there with Than on the way home from school to get her fresh homemade pastries.  Gram Huebner would always make hers with fruit jams she made.  I wish I had her recipe now, but have to go with what I think is a close copy.  My memory always goes back to hers as being the best though.

1  .25 ounce envelope fast acting dry yeast
1 cup of warm milk
1/3 cup granulated sugar
1 teaspoon salt
1/3 cup soft butter
1 egg
3 1/4 to 3 1/2 cups all purpose flour
1/2 pint jar peach (or your very favorite) preserves

Sprinkle yeast over the warm milk (not hotter than 110 degrees or you will kill the yeast) in a large bowl or better yet, the bowl of a stand mixer that has been fitted with a dough hook.  Let sit for 5 minutes or until foamy.

Add the sugar, butter and egg to the milk mixture in the bowl and stir until the mixture is combined.  Add the salt.  Slowly add the flour, one quarter at a time until it is completely mixed in and dough pulls away from the side of the bowl.  Knead for 5 minutes.

Spray a large bowl with non-stick cooking spray.  Place the dough in the bowl and spray the top with more cooking spray.  Cover the bowl with plastic wrap and a cotton towel.  Place in a warm, draft free space and let rise until double in size, approximately 1 to 2 hours.

Roll dough out onto a lightly floured surface.  Divide into 16 equal portions.  Roll portions into balls and place in a greased baking dish (you may have to use 2 pans to fit all the dough).  Don't worry about crowding them just a bit as they will bake together.

With the back your fingers, make an indention in the middle of each ball of dough.  Fill each indention with a heaping teaspoon of your favorite preserves. 

Cover with additional plastic wrap and let rise again for 1 hour.

Preheat oven to 375 degrees.  Place your risen kolaches in the preheated oven and bake for approximately 20 minutes or until light golden brown.

You may drizzle a simple powdered sugar glaze on top (powdered sugar, milk and vanilla)

Hope you have a great Monday and be happy.  May God bless you and yours. 

Sunday, February 10, 2013

Year of the Snake

Happy Chinese New Year.  Today begins the year of the snake.  In celebration, I'm sharing a simple recipe that Sal and I have made several times, snake bread.

1 can crescent rolls
Flour for dusting
4 tablespoons spicy mustard
10 ounces thinly sliced ham
12 ounces Monterey Jack, grated
Red and Green Liquid food coloring
1 egg
1 Pimento
Preheat the oven to 375 degrees F.

Line a cookie sheet with foil. Grease the foil and set aside.

Dust a flat surface lightly with flour. Spread out the crescent dough - do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.

Lay ham down the center of the rectangle, leaving a 1 inch border on either end. You can feel free to use your favorite cold cuts.

Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg over the top of the dough. Divide remaining egg in ½ and put red food coloring in one and green in the other.  The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape.  Form the other end into a head shape.

Using a clean paintbrush, "paint" the snake with the egg food coloring mixture.

Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils.  Bake at 350 for about 20 to 25 minutes  or until golden.
Create a mouth or tongue with a pimento.  Cut olive in half and attach with a toothpick as eyes.  Put 3 olives on a toothpick for rattle if you wish to make it a rattle snake.  

Variation - We have also filled this with pepperoni and mozzarella cheese and a little pizza sauce making it a calzone.  You can fill it with what ever you like.

It is a rainy day here today.  We need the ground water so the Chinese New Year is starting off well.  Good day to stay inside and make snake bread.

Be happy and may God bless you and yours.

Saturday, February 9, 2013

Strawberry Glazed Ham

With Ash Wednesday next week that means Easter is coming. It brings to mind an old recipe I got back in the 60’s in Milwaukee for Easter ham, so I thought I would share it with you. The red might make it a good Valentine's recipe also.

I always buy a fully cooked spiral ham, but improve it by baking it with a glaze.  I was given this recipe in Milwaukee by a friend that asked me to her Easter dinner.

There are some rules and tips to follow when baking ham.  First of all, always buy a ham with the bone it.  The bone adds more flavor.
If the ham is fully cooked allow 10 minutes per pound to heat through. 

Place the cut side down in the pan when cooking and baste at least every 20 minutes. 

½  cup honey
½ cup strawberry pop (yup, pop…that was her secret)
½ cup strawberry jam
2 tablespoons Dijon mustard
¼ cup cider vinegar
1 pinch ground cloves

You may need to double if you get a really large ham.

Whisk all ingredients together in a bowl and baste ham with mixture at least every 20 minutes while cooking.

Once cooked remove ham from pan, slice and pour liquid over ham and serve. 
Be happy and may God bless you and yours.

Friday, February 8, 2013

Rhubarb Custard

Yesterday I shared a hot dessert for a cold winter's day.  Today I'm sharing another.  I love rhubarb.  This year I should be able to harvest some thanks to my sister Wendy.  She helped me replace all the plants I lost (I lost every plant.  Come to find out you have to retransplant them because if you don’t they have a life span of about 12 years).  I love rhubarb pie, rhubarb crisp and rhubarb custard.  I can’t say I like one over the other.  I like them all.  So I’m sharing my rhubarb custard recipe with you in celebration of my love of rhubarb.  I can’t wait for spring.

1 cup flour
1/2 cup butter, softened
5 tablespoons sugar
Pinch of salt

3 eggs, beaten
1 1/2 cups sugar
1/2 teaspoon salt
1 cup flour
3/4 teaspoon baking powder
1 teaspoon vanilla
4 cups raw rhubarb

Preheat oven to 350 degrees.

Mix the crust ingredients in a bowl until well combined. Pat crust mixture into a 9 x 13 pan. (It doesn't look like enough at first, but it will cover the bottom. Just keep patting.) Bake crust for 15 minutes.

Combine custard ingredients in order given. Mix well. Pour custard over crust and bake for another 30 to 45 minutes until custard is set and top begins to lightly brown.

You may serve warm or cold.  I prefer it hot.  Add a dollop of whipped cream to garnish it.   

Stay warm, be happy and may God bless you and yours.

Thursday, February 7, 2013

Hot Molten Lava Cake

In the winter, I love hot desserts.  A hot cobbler or this is one of my favorite ones.  You have to make it just before you serve it which sometimes is a little more demanding than other dessert, but it is so worth it.

8 ounces semisweet or bittersweet chocolate, chopped
4 large eggs
½ pound (2 sticks) unsalted butter, chopped
4 tablespoons flour
½ cup sugar
1 teaspoon ground nutmeg*
½ teaspoon ground cinnamon—or for a mint version, substitute 1¼ teaspoons peppermint extract for the cinnamon
Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract)
Raspberries and mint leaves for garnish (optional)

Preheat the oven to 350°F. Grease eight 4 ounce muffin tins, cake molds or ramekins.

Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.

Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.

Pour the batter into the cake molds and bake for 14 minutes at 350°F.

While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt.

Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries or  mint leaves and serve immediately. You may also serve with whipped cream or ice cream and have hot and cold.

It was just raining here and the temps are in the 30's.  Would be a great warm treat tonight.  Be happy and may God bless you and yours.  

Wednesday, February 6, 2013

Corn Bread

I have two corn bread recipes to share with you today.  You can pick which sounds the best to you.  Make up a pot of ham and bean soup and you are good to go.  The second recipe was given to me by my Aunt Eva who is over 90 years old.  She was kind enough to write down some of her favorite recipes in her own hand for me to add to my recipe boxes.  Make sure you get your mom, dad, aunts, uncles, grandmas and grandpas to write down important recipes for you to share with your kids.  I treasure mine. Some are pretty stained from use.  I scanned a couple to preserve them.

Buttermilk Cornbread

2 eggs
1 c. butter
2/3 cup sugar
1 cup buttermilk
½ tsp. baking soda
1 cup corn meal
1 cup flour
½ tsp. salt

Preheat oven to 375 degrees.

In a bowl combine the eggs, butter, sugar, buttermilk, and baking soda. Add the corn meal, flour, and salt and mix well.

Combine all together. Spray an 8 X 8 pan. Bake at 375 degrees for 30 minutes.

Serve with butter and/or honey.

Aunt Eva’s (Gohlmann) Healthy Corn Bread

1 ½ cup corn meal
½ cup spelt flour (you may use regular flour if you don’t have spelt)
¼ cup Splenda or sugar
1 tsp. salt
1 ½ tsp. baking powder
¾ tsp. baking soda
1 egg
¼ cup water
3 tbs. olive oil

Preheat oven to 425 degrees.

Mix your egg, water, olive oil and baking powder and soda.  Add the corn meal, flour, sugar, and salt.

Spray a 8 X 8 baking pan.  Bake at 425 degrees for 25 minutes. 

Be happy and may God bless you and yours.  

Tuesday, February 5, 2013

Beef Stroganoff

I bought some minute steak when I got groceries Friday and with the cost of beef, I want to extend it to make it go a little further, so I’m making beef stroganoff.  I’m pretty traditional when I cook and I stick pretty close to this recipe when I make it.  Some times I use stew meat, but today it is minute steak.  I want the meat to break down so I like to cook it in the crockpot low and slow.

Crockpot Beef Stroganoff

1 to 2 lbs cube steak or minute steak, cut into one-inch pieces
2 cans condensed mushroom soup
1 cup finely chopped onion (you can also use a packet of Lipton onion soup)
1 tbs. Worcestershire sauce
1 14 oz. can beef broth
8 oz. button mushrooms (optional)
Salt and pepper to taste
4 ounces cream cheese
1/2 cup sour cream

In a crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5 to 6 hours. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese (I like to use the whipped cream cheese).

Boil your egg noodles until they are al dente.  Add them to the mixture for noodles to soak up the flavors.  Leave for about 30 minutes.

If the sauce is not thick enough for you, add some cornstarch and water slurry.

Makes 6 generous servings.

It is suppose to get above freezing today, but not much.  A good day for meat and noodles.  

Be happy and may God bless you and yours.   

Monday, February 4, 2013

Polish Pierogies

Here is another international dish you can serve with Polish Kielbasa Sausage.  The beautiful thing about pierogies is that you can fill them with almost anything you can think of.  The traditional Polish stuffings are potato and cheese, cabbage, mushroom and onion or two types of sweet pierogies, blueberry and apple.  You can decide what you want in your stuffing. 

Here is a pierogie dough to get your started.

Pierogie Dough

1 1/2 cup flour, plus additional for dusting
1 tsp. salt
2 eggs
1 tbs. vegetable oil
Pinch of nutmeg
1 cup water, to seal the pierogies

Traditional Potato Cheese Filling
3 large Yukon Gold potatoes
1 cup sharp cheddar cheese
1 tbs. butter
Splash of chicken broth or stock, milk or cream
Salt and Pepper to taste

Start by making the potato filling by baking the potatoes in a 400 degree oven until you can insert and remove a knife or fork with no resistance.  Once the potatoes are done and have cooled a bit, but are still hot, peel them and run them through a ricer or just mash them by hand.  Melt the butter and add cheese until melted. Add your potatoes and mix until they are smooth and creamy but a little on the thick side.  Salt and pepper to taste.  Cover and chill.

Pierogie Dough

To make the dough, start by dumping the flour onto a counter or other work surface and make a well in the center.  Crack the eggs into the center of the well and add the salt, oil and nutmeg.  Using a fork or your fingers, gently stir the eggs and gradually combine it with the flour until you start to form a dough.  You're looking for the dough to be well combined, somewhat heavy for it's size and just a little bit tacky.  Add a little water to the dough if it's still a little dry.  Add a little more flour if it's too wet. 

Chill the dough for a bit, just so that it's easier to handle, and then roll out 1/4 of the dough onto a floured surface into a thin layer.  Using a large biscuit cutter cut out circles.  Using a rolling pin, roll out those circles even more so that the dough is thin but still has a good amount of strength to it.  Remove potatoes from the fridge and pinch together about 2 tablespoons of potatoes into a half moon shape.  Place the potatoes on half of the pierogies.  Using your fingers, wet the perimeter of the dough, fold over the non-potatoed side of the pierogie and pinch all sides tightly.  Repeat this process until the potatoes are gone.

To cook, boil a large pot of salted water.  Carefully dunk a couple of pierogies into the boiling water.  Do this in small batches (no more than 5 or 6 at a time) so that they will cook evenly and not stick together.  Cook them until they float, carefully strain them and set them on a plate to dry.  Fry them up in a little butter so that their exteriors get a subtle little crunch to them.

Variation - You may also add a little Polish sausage and chopped onion in the butter to add additional flavor and color.  Sprinkle with green onion for additional flavor and color.

 Hope you have enjoyed a little trip to Poland.  Be happy and may God bless you and yours. 

Sunday, February 3, 2013

Breakfast Pizza

Sunday brunch idea for the day is a breakfast pizza.  Doesn't this look good?  Everything you need for a breakfast in one dish.

1 can crescent rolls
5 or 6 pieces cooked bacon
1 cup fried broken up cooked breakfast or Chirico sausage
1 medium potato, peeled and shredded with a cheese grater
1 cup shredded cheese
4 eggs
¼ cup milk
Salt and pepper

Preheat oven to 375 degrees.

Fry up your bacon or use pre-cooked.  Drain on paper towel and let cool.  Using a kitchen scissor cut 1 inch pieces.  Fry up your broken up sausage and also let drain on a paper towel.

Boil a potato with the skin on until it is ½ cooked.  Do not over cook it.  Time will depend on the size of the potato.  Peel the potato after it has cooled.  It peels easily.  Grate the potato or if you like you can use a cup of unthawed frozen hash browns.

Separate the crescent roll triangles on a baking sheet and press together to form a round crust. Crimp the edges to form a rim. Make the rim as large as possible to avoid the egg mixture from overflowing.

Cook crust in the oven 5 minutes.

In a bowl whisk and scrabble together your eggs, milk, and a pinch of salt and pepper.

Sprinkle your pizza with the shredded potato, your bacon, sausage and cheese. Pour egg mixture on top.

Cook 15 to 20 minutes until egg is set.

Apple Crisp Pizza

I’m still trying to use up some of my canned apples, so here is a breakfast fruit pizza for you.

1 can crescent rolls
1 can of canned apples
1 tsp. cinnamon to canned apples if needed

1/2 cup flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter

1/2 cup caramel topping
Preheat oven to 350 degrees.

Lay out your rolls in a circle and pinch together.  Roll pastry to thin out and bring together.  Fold up the edges to give the pizza a bit of a raised crust. Arrange the apples in a single layer over the pie crust to completely cover it.

Cook crust in the oven 5 minutes.

Using your hands, combine the flour, brown sugar, oats, cinnamon, and butter in a bowl.. Sprinkle topping evenly over the apples.

Bake at 350 degrees for 25 to 30 minutes or until the edges of the dough are nice and brown. Remove from oven and immediately drizzle with caramel topping.   Cut into pizza slices and serve warm with ice cream.  

Variation:  You can make this with cherry, blueberry, or strawberry pie filling also   (what ever fruit you have in a can).  Peaches would be nice too, but don’t forget to add a little cinnamon. The drizzle should be nothing more than a simple runny frosting glaze of powdered sugar, milk and vanilla.  You could also make it a cream cheese frosting by adding cream cheese.  Make it running enough to flow out of a plastic bag; cut a hole in the corner and drizzle on top. 

Set out both pizzas with some fresh fruit and you have a beautiful breakfast or brunch buffet.

Enjoy your Sunday.  Be happy and may God bless you and yours. 

Saturday, February 2, 2013

The Bacon Bowl

I’m sharing some of my very favorite bacon dishes (literally on the first one).  In honor of the Super Bowl, I’m having my own Bacon Bowl.  We’ll make the bowl, fill it and serve it with more bacon recipes. 

Bacon Bowl

Cover a paper plate with a paper towel, then line the exterior of the bowl used to create the bacon bowl with paper towels (I used 2). Take three slices of bacon (or turkey bacon) and drape them over the paper towel covered bowl to form what looks like a star. Next weave the remaining 2 slices of bacon in and out of the draped pieces. Cover with another paper towel and microwave for about 4 minutes. Remove carefully from the microwave with oven mitts and gently remove the outer section of paper towel. Lift the bacon off the bowl form and gently remove the paper towel from the inside. Here is an idea.  Fill the bowl with Bacon Nuts.  You can use them in many different ways like a salad or for fresh fruit, but I’m turning this blog into my Bacon Bowl for the Super Bowl.

Bacon Nuts

16 oz. pecans halves
12 oz. package thin-sliced uncooked
1 egg white
2 tsp. maple syrup
2 tsp. cold water
¾ cup sugar
¼ cup brown sugar
2 tsp. cinnamon
Butter flavored cooking spray
½ tsp. salt
½ tsp. dried pepper flakes (optional for those loving heat)

Cook your own bacon for best results or you can use pre-cooked.

Position a rack in the center of the oven and preheat the oven to 350F degrees.

Line a cookie sheet with aluminum foil with a sheet of foil an inch or two longer than your cookie sheet.  Crimp the foil around the center ends of the sheet, but leave the corners loose.

Spread the pecans in a single layer then place the cookie sheet with nuts on the center oven rack, close the oven door fully and roast at 350F for 8 minutes.  Set a timer for 8 minutes and while the nuts are roasting so you do not forget them.  When the timer sounds, reduce the oven temperature to 250F degrees and remove the cookie sheet from the oven.

Remove the nuts to a bowl. Leaving the nuts on the hot cookie sheet may overcook them.

Cook your bacon.  For best results the bacon needs to be crispy.  Use thinly sliced bacon.  Chop up the bacon and put into a hot pan.  Drain on a paper towel when crispy and let cool.  Put in a food processor.

Combine the chopped bacon, the sugars and the 2 tsp. of ground cinnamon in the food processor.  Pulse to blend. The bacon should be reduced to a fine chop (the size of half a grain of white rice).

Transfer approximately 3/4's of this mixture to a large bowl and reserve the balance in the food processor bowl.

Separate an egg and save the white.  Add the maple syrup and the cold water and whisk the wet works until frothy.

A lot of folks will crack the egg on the rim of the bowl which can drive bits of the shell into the egg.  BTW, if you're wondering what to do with the yoke, it can be refrigerated or frozen and later added to another recipe that calls for yokes, or do as my dog Goody suggests and add it to your dog's food.

Just to confirm, you did catch the part about reducing the oven temperature to 250F degrees, right?  Good.

Add a new piece of aluminum foil to your cookie sheet as in Step 2.

Lightly spray the foil with cooking spray.

Line up your egg wash bowl, the sugar-bacon mix bowl and your foil-lined cookie sheet.

Add all the pecans at once to the egg wash and stir to coat.  Cover every nut.

Spoon the egg-covered nuts into the 3/4 of the sugar bacon mix in a large bowl leaving behind any egg wash that's clinging to the bowl.  Stir to fully coat with the sugar bacon mix.

Rinse the egg wash bowl and wipe it dry.

Transfer the fully coated nuts to the clean bowl, leaving behind any wet egg wash residue, and add the reserved 1/4 of the sugar bacon mix to the nuts and fold gently to coat.

Transfer the coated nuts to the foil-lined cookie sheet and spread into a single layer.

Place the cookie sheet onto the center rack of the 250 degree F. oven and roast for 25 minutes.

Open the oven and slide the rack and cookie sheet out of the oven and immediately top the hot Pig Nuts with the salt and the red pepper flakes. 

Remove the nuts from the sheet into a bowl.  Stir the nuts to mix.  Taste test to see if they need more seasoning. 

To store place in an air-tight container.  They can and should be frozen if you are not using right away but I bet you will not have to store them.

Bacon Wrapped Sweet Chile Shrimp

Here is another wonderful bacon recipe to celebrate bacon. 

This is a super fast and super easy recipe that everyone will love. It makes an impressive appetizer and is terrific for parties and special occasions (think Superbowl or Bacon Bowl).

It uses pre-cooked bacon which I like because it saves time and mess. If you are using raw bacon, do not over cook.  It should not be fried crisp

Look for sweet chili sauce found in Asian foods section of many supermarkets.

24 skewers or toothpicks
12 slices pre-cooked bacon
24 cooked & peeled jumbo shrimp
1/2 cup sweet chili sauce
1/2 cup finely chopped macadamia nuts (Optional)

Soak the skewers or toothpicks in water for about 5 minutes.

Cut each slice of bacon in half. Wrap bacon around the middle of each shrimp and secure with a skewer or toothpick.  You can leave the tail on or remove it.

Brush the wrapped shrimp with sweet chili sauce on both sides. Place shrimp in a broiling pan and broil briefly until bacon is lightly colored, turning once.

Dip both sides of each shrimp lightly in chopped macadamias. You can return them to the broiler for a few seconds to toast the macadamias, but it's not necessary.

Makes 24 pieces of Bacon Wrapped Sweet Chili Shrimp.

Bacon Hot Wings

12 chicken drumettes
6 pieces of bacon
Salt and pepper
1/2 cup brown sugar
1 tsp. onion powder
1 tsp. garlic powder
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
2 Shakes of hot sauce

Preheat oven to 400 degrees F.

Cut each bacon slice in half. Season each piece of chicken with salt and pepper.  Wrap each chicken drummette with a ½ piece of bacon and secure with a wooden pick.

Stir together brown sugar, onion and garlic powder, Worcestershire sauce, lemon juice and two shakes of your favorite hot sauce (I like Louisiana Hot Sauce).   Use a fork to mix and moisten your flavored brown sugar.  Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 400 degrees for 45 minutes or until bacon is crisp.  Test your chicken with a meat thermometer to make sure drummettes are at 160 degrees.  Drummettes come in many sizes.  The smaller the drummette, the shorter the baking time, so check during the baking process. 

Take out the toothpicks before serving.

If you like it hot, you can always add more hot sauce.

These wings are sweet and hot, making them a great appetizer if you like that combination. 

Variation:  You can always take it another direction and replace the Worcestershire sauce with soy sauce and add powdered ginger for an Asian flavor.  These are baked, but you can also do them on the grill, making sure you turn on all 4 sides.

With my love of bacon and chocolate, I had to try these.  I’m hooked.  They are super simple.

Chocolate Bacon on-a-Stick
Pretzel Sticks
Chocolate bark or chips of any kind
Bacon crumbs (fresh or store bought)

Melt your favorite chocolate in a double boiler.  I like to use semi-sweet chocolate chips.

Chop the bacon in a food process or use store bought bacon bits.  As always, I like the pre-cooked bacon.

Dip ½ of each pretzel stick into chocolate and then into some bacon crumbles.

Let them set up on some parchment paper to cool.

The salty pretzel had already been hailed as a great vehicle for chocolate.  Adding the salty bacon takes them over the top. 

Bacon Turtles 

You'll really think me made now but how about bacon turtles?

Rolo Candy or caramels
Pre-cooked and cut up bacon bacon
Melted chocolate chips

Fry cut up bacon until it is crispy and set aside on paper towel to drain.

Cover a cookie sheet with parchment paper. Heat you oven to 200 degrees.

Put a Rolo (or caramel on the parchment paper and put it in the oven for 10 minutes to melt.

In a double boiler, melt a cup of dark chocolate chips.

When you take the the caramels out hot, put your 5 pecans on them right away pressing them down into the caramel.  Top with a piece of cut up bacon and a spoon full of melted chocolate.  Heaven is awaitin'!!!!


There are so many recipes out there that you can use bacon in.  You just can’t seem to go wrong if you put bacon in it.

Be happy.  Hope your team wins.  May God bless you and yours.